Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Saag paneer is one dish that is found in all the Indian restaurants and almost everyone is familiar with it. I've eaten this Mushroom Palak Saag dish at a Nepali restaurant in Estes Park in Colorado, this is an attempt to replicate it and it has turned out quite tasty.Preparation time:30 minutesServes:4Ingredients:5 cups fresh Spinach... Continue Reading →
Rajma is a punjabi preparation with red kidney beans and onion and tomato.The masala can be prepared at home,but I personally feel the store brought masala gives more flavor than the homemade masala.Preparation time:45 minutesServes:4Ingredients:1 cup Red kidney beans soaked in water overnight1 large onion chopped finely3 large ripe tomatoes pureed1 teaspoon Ginger garlic paste... Continue Reading →
I think Tandoori dishes are the most popular of Indian Dishes. The word “Tandoor” actually means a clay/brick oven. So any dish cooked in the Tandoor would be a Tandoori dish like the Tandoori Chicken, Tandoori Naan etc.Although this dish was not cooked in a Tandoor, over the years the marinade that is applied to... Continue Reading →
Dappalam is a famous Andhra Recipe in which vegetables are simmered in a tamarind sauce with jaggery.Preparation time:40 minutesServes:4 Ingredients:1 cup sweet potato cut into 1/2 inch circles1 cup lauki cut into 1/2 inch cubes1 cup egg plant cut into 1/2 inch cubes1 medium Tomato chopped1/2 teaspoon Tamarind paste1 teaspoon Red chilli powder1/4 teaspoon Turmeric powdersalt... Continue Reading →
A south indian comfort food,A very ancient food,There is a scientific reason behind eating this.According to Ayurveda,the combination of ghee and peppercorns develops red blood cells in the body which get rid of anemia and other blood related problems,moong beans are the easiest to digest in vegetarian protein and the ghee is the easiest to digest... Continue Reading →
Preparation Time:20 minutesServes:6Ingredients:1 green raw mango3 cloves of garlic1 teaspoon mustard seeds1 spring curry leavespinch of asafetida1/2 teaspoon fenugreek powder1 teaspoon chili powder(adjust depending on spice needed)pinch turmeric powder1 green chili minced1/2 teaspoon lemon juice or vinegar1 teaspoon oilProcedure:1.Cut the raw mango into really small pieces, alternatively you can also grate the mango. Mix salt... Continue Reading →
This is the potato stuffing that is placed inside the famous Masala Dosa prepared in South India.Preparation time:30 minutesServes:4Ingredients:2 large Potato(boiled until soft-2 whistles in pressure cooker) and cut into 1/2 inch cubes2 teaspoons oil6 green chilis minced1/2 teaspoon ginger garlic paste1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1 teaspoon chana dal1 teaspoon urad dal2 pinches... Continue Reading →
Idli is a south indian steam rice cake made with black gram and rice which is ground and let to ferment overnight which gives it a soft and airy texture.This is a variation in which you replace the rice flour with ragi flour(millet flour)Preparation time:30 minutes,Needs some prep the previous nightServes:Makes around 25 IdlisIngredients:1/2 cup... Continue Reading →
Thepla is a gujarati dish where in the methi leaves or other vegetables are mixed into the dough and spread out into a flat bread. Methi leaves(fenugreek leaves) are extremely healthy,so I try to add it into our diet at least once every week.Preparation Time: 40 minutesServes:8 TheplasIngredients:2 cups Whole Wheat Flour 2 cup Methi Leaves... Continue Reading →
Kattu means a thin liquid. This is a thinly cooked seasoned dal originating from coastal andhra, the same is called as pappu pullagura in regions of rayalseema ,pullagura means tangy curry.Its a quick recipe and yet very nutritious and easy to digest.Preparation time:30 minutesServes:4Ingredients:3/4 cup Moong Dal 5 green chilies mincedChopped cilantro 1/4 cup1/2 teaspoon... Continue Reading →
Prathima Koneru 